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garden primavera vinaigrette
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Garden Primavera Vinaigrette

Rich Flavorful variation of an Italian dressing
Prep Time15 minutes
Cook Time1 minute
Course: condiment, Salad
Cuisine: American, French, Italian
Servings: 30
Calories: 172kcal

Equipment

  • 1 blender immersion blender or blender or food processor
  • 1 bowl
  • 1 cutting board
  • 1 knife

Ingredients

  • 5 oz White Vinegar
  • 20 oz Olive Oil Blend
  • 1 oz sliced shallots
  • 1 tbsp Dijon Mustard
  • 1 ea Red Pepper stemmed, seeded, cut into small dice or chunks
  • 1 ea Green Pepper stemmed, seeded, cut into small dice or chunks
  • 2 oz Roasted Garlic roast bulb in 350 oven for 20 - 30 minutes until soft, peel, collect garlic mash
  • 2 tbsp chopped parsley
  • 1 oz Lemon Juice

Instructions

  • Gather Ingredients
    garden primavera ingredients
  • In a blender, or if you are using an immersion blender or a cylinder for an immersion blender.
  • Place mustard garlic in the bottom. Gradually add oil and blend, add 1/3 of oil
  • Add the remaining dry ingredients, blend, add 1/3 more oil
  • Gradually add the vinegar to the mix while blending, adjust with lemon juice and remaining oil
    garden primavera vinaigrette

Nutrition

Serving: 1oz | Calories: 172kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 7mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg